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Chicken Chasseur

with Parmesan Roast Potatoes and Broccoli

Allergens:
Sulphites
Celery
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Echalion Shallot

3 unit(s)

Garlic Clove

1 bunch(es)

Thyme

150 grams

Tenderstem Broccoli

2 unit(s)

Skin-On Chicken Breasts

90 grams

Bacon Lardons

120 grams

Sliced Mushrooms

30 grams

Tomato Puree

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

20 grams

Parmigiano Reggiano

(Contains Milk)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3189 kJ
Energy (kcal)762 kcal
Fat32.2 g
of which saturates13.3 g
Carbohydrate62.2 g
of which sugars12.6 g
Protein60.5 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Strip the thyme leaves from their stalks and roughly chop (discard the stalks). Halve any thick broccoli stems lengthways.

2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

3

Pop the (now empty) frying pan back on medium-high heat with an extra drizzle of oil if needed. Once the oil is hot, add the bacon lardons.

Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the shallot and mushrooms to the pan. Stir fry until softened, 5-6 mins. 

Add the garlic, the tomato puree and half of the thyme. Stir fry until fragrant, 1 min.

4

Add the red wine jus paste, water and sugar for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 4-5 mins.

Meanwhile, when the chicken has 10-12 mins remaining, pop the Tenderstem® broccoli on one side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Return the chicken and broccoli to the oven for the remaining time, until tender and crispy.

5

When the potatoes have a few mins left, sprinkle over the cheese and the remaining thyme. Return to the oven until melted, 2-3 mins.

When the chicken is cooked, allow it to rest for a few mins, then cut into 1cm thick slices.

When the sauce is ready, stir in the butter (see pantry for amount). Taste and season the sauce with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

Share the chicken, potatoes and broccoli between plates.

Spoon the sauce over the chicken to finish.

Enjoy!